I’m happy to introduce you to my Dehydrated Green Apple Chips Recipe, which is a great energizing snack made of TWO- you heard me- two ingredients only (okay three if you count the coconut oil to grease the pan!)! It will support your energy, vitality and beauty.
Apple season is here and apple chips are a great snack to make for the whole family- from busy Mamas and Dads on the go, to stressed out students, to little wee ones :).
There are so many easy but processed snack foods that can leave us feeling heavy and simply gross. And when we feel heavy and gross our overall energy suffers- not to mention our interactions with the world! So it’s a great idea to make some great snack foods in batches when you get a chance, to keep you eating whole food-based, simple yet delicious snacks. You deserve the best food!!!
You can use all green apples for this recipe if you want to keep your snacks lower in sugar, but they will still be super tasty!
Beauty Machine: Dehydrator (or an Oven!)
Hey Beauties, get back over here!!! Don’t let the word, dehydrator scare you off. Even if you don’t own a dehydrator, you can simply turn your oven on to the lowest possible setting, and leave the door cracked open. Wedge something in the door—like a wooden spoon, to keep it cracked open and preventing it from shutting—and voilà, you’re all set.
On the other hand, it’s helpful to have a dehydrator (which is basically a low-temperature oven), to make this recipe. I keep mine around 105 degrees, though it can go a bit higher before denaturing enzymes, let’s say 116 degrees or so. So a dehydrator simply blows warm air over the food—dehydrating it over hours—instead of cooking it at high temperatures.
In case you’re wondering, the brand I use is the Excalibur. This dehydrator is the tool we use at Glow Bio to make our legendary Raw Sprouted Protein Granola that we can’t keep on the shelves :).
Try this recipe and maybe a few other dehydrated ones I have in the Beauty Detox books and her on the site before deciding if you want to invest or not 🙂 It is a couple hundred bucks, which you may decide is better spent put towards organic food…it’s up to you of course!
Beauty Fruit: Apples
Though apples may seem like a basic, everyday fruit, this juicy fruit is an incredible beauty food that has a deep impact on the bacteria in the digestive tract.
Apples have a special type of soluble dietary fiber called pectin that is particularly cleansing to your inner system—making it outwardly beautifying. Apples help feed the healthy bacteria in your gut, creating short-chain fatty acids such as butyric acid that foster better gut and overall health in general. Apples also have been linked to lowering cholesterol levels, weight loss, and preventing cardiovascular disease.
I like to use green apples since they are lower in sugar than red apples and can be used as the sole apple type in this recipe, if you desire.
This juicy fruit is refreshing and can be eaten year-round, and these chips are a great way to make alternative “chips” that will keep you healthy, light, and energized.
Let’s see just how simple this recipe is…
Prepare ingredients. Preheat oven to 200 degrees Fahrenheit or use dehydrator set to 105 degrees.
Add the sliced apples to a large bowl; then coat the apples with the cinnamon.
Coat pan with a little coconut oil laying apples flat if using oven, if using dehydrator place on sheet. You may need to use two pans so that they are not overlapping. Bake 2-3 hours until the chips are dry yet still soft. If you are using a dehydrator, dehydrate for 4-6 hours or so then flip, and continue to dehydrate until desired hardness is achieved.
Allow to cool completely before placing them in an airtight container for up to 4 days (if they last that long!). Enjoy!
4Apples cored and sliced 1/8” thickUse your favorite, but I recommend Granny Smith!
1-2tsp. Ground Cinnamon
Coconut oil for greasing pan
Preheat oven to 200 degrees Fahrenheit.
Add the sliced apples to a large bowl. Coat the apples with the cinnamon.
Coat pan with a little coconut oil to help apples stay flat.
You may need to use two pans so that they are not overlapping.
Bake 1 hour. Flip and cook for 1-2 additional hours until the chips are dry yet still soft. If you are using a dehydrator, dehydrate for 4-6 hours at 105 degrees then flip, and dehydrate further until desired hardness is achieved.
Allow to cool completely before placing them in an airtight container for up to 4 days (if they last that long!).